Deck The Halls…And The Dinner Table
This crowd-pleasing stuffed tenderloin is ready to rule your holiday feast.
If you’re aiming to impress at this year’s holiday dinner—and maybe distract everyone from that one relative’s annual monologue—BERGEN’s got you covered. Nothing anchors a festive table quite like a hearty, show-stopping main course, and this year we’re going full-on, unapologetically meaty.
Whether you prefer something slow-roasted and comforting or a centerpiece that practically carves its own place in family lore, this recipe for pork tenderloin stuffed with arugula, basil and mozzarella is ready to earn a spot on your December menu.
“Pairing lean protein with fresh herbs and greens enhances both flavor and nutrition,” says Shifra Zuckerman, registered dietitian nutritionist at Healthspan Nutrition with Shifra in Fair Lawn. “Arugula and basil bring vibrant antioxidants and nutrients to this dish, especially vitamins A and K. It’s a beautiful balance of fresh flavor, color and nourishment on one plate!”
Tie on your apron, sharpen those knives, and prepare for the kind of applause usually reserved for gift-giving heroes.
Pork Stuffed with Arugula, Basil and Mozzarella
Serves 4
Ingredients
- 2 lbs. pork tenderloin
- 1 cup arugula salad
- 6 slices mozzarella cheese
- handful of basil
- salt and black pepper, to taste
- 1 Tbs. olive oil
For The Sauce
- 2 shallots, finely diced
- 1 Tbs. parsley, chopped
- ½ cup red wine
- 4 Tbs. unsalted butter
- ¼ cup heavy cream
Directions
Remove all the outer extra fat and pork filaments from each tenderloin. Butterfly each tenderloin once in the middle, making sure you leave about ½ inch of meat space between the knife and the cutting board and not go through. Once the tenderloins are halved, butterfly it three more times from each side, starting in the middle. You must cut down alongside the tenderloin seven times, ensuring you never cut through the meat. Each piece of pork tenderloin will be 7 to 8 inches wide. Pound the pork lightly. Season with salt and pepper generously on the inside. Preheat the oven to 375°F.
Arrange the arugula on top of the cut side of each tenderloin and grind a generous amount of pepper over it. Arrange the slices of mozzarella over the arugula and sprinkle with salt and pepper. Add the basil leaves and again sprinkle with a generous amount of pepper.
Roll each tenderloin, ensuring the arugula and mozzarella are nicely tucked in. Using cooking twine, tie in 4 to 5 places. Place a couple of toothpicks at each end to seal them. Sprinkle a generous amount of salt and pepper all over them. You will have two pork tenderloin rolls.
Place a large ovenproof skillet over medium-high heat and add the olive oil. Once hot but not burning, add the pork tenderloin rolls and sear each side until a nice medium brown crust is formed. Do not always turn as you want a nice searing to take place.
Once all the sides are golden, 5 to 8 minutes, place the skillet in the hot oven and bake for 30 to 40 minutes.
Remove the tenderloins from the oven, place them on a plate with a high border to catch any juice rendered, and cover them with aluminum foil.
Return the skillet to the stove, and add two tablespoons of butter, the shallots and parsley. Sauté the shallots for a couple of minutes until slightly translucent. Lower the heat and add the red wine, deglazing by scraping the pan for any bits. Raise the temperature back to medium and reduce the wine to 1/3.
Add the heavy cream and stir the sauce together. Add the remaining butter to the skillet and continue to stir until melted. Season with salt and pepper to taste. Add any juices rendered by the tenderloins.
Cut the pork tenderloin into 1-inch-thick slices and serve with the sauce over it or alongside.
For another main course idea, click here to see Tastes in our December issue.
